1 package dry yeast 1/3 cup warm water (not scalding) 4 cups flour 2 Tbls. Olive Oil Dissolve yeast in warm water. Add
flour, olive oil, and 1 cup of warm water, mix until moist. Knead for 10 minutes. Put dough into large oiled bowl and oil
top of dough. Cover top of bowl with plastic wrap. Let dough rise to double in a warm place. After about 2 hours, punch dough
down and divide into 2 pans. Let dough rest 5 minutes. Roll or stretch dough into 2 oiled pizza pans or on a cookie sheet.
Cover with pizza sauce, your favorite toppings and cheese. Bake at 425 degrees until crust is brown and cheese is melted.
Taco Shells 1 cup flour 1 teas salt 1 Tbls Shortening Water enough to mix Mix together and form into a small ball. Roll out
with a rolling pin. Brown in an iron skillet on top of stove on both sides. Wrap in dish towel until ready to use.

Prep Time: 15 Minutes Cook Time: 8 Hours 10 Minutes Ready In: 8 Hours 25 Minutes Makes: 4 servings Submitted by: Nancig
"This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can
be made stove top also. Great served over mashed potatoes or rice." Ingredients 1 tablespoon olive oil 1 pound beef stew meat
1 pinch salt and pepper to taste 2 cloves garlic, minced 1 teaspoon chopped fresh ginger 1 fresh jalapeno peppers, diced 1
tablespoon curry powder 1 (14.5 ounce) can diced tomatoes with juice 1 onion, sliced and quartered 1 cup beef broth Directions
1. Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices,
and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender,
and season with curry powder. Mix in the diced tomatoes and juice. 2. Place the onion in the bottom of a slow cooker, and
layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth. 3. Cover, and cook
6 to 8 hours on Low.